Best Potato Romanoff Recipes

ROMANOFF POTATO CASSEROLE image

Provided by Judy W

Time 55m

Number Of Ingredients 7

1/2 c cheddar cheese
1 c sour cream
1/4 c chopped onion
2 c cottage cheese
7 c cubed potatoes, with or without skins
2 tsp salt
dash(es) garlic salt

Steps:

1. Preheat oven to 350^. Cook cubed potatoes, with salt, until a little tender; drain & place in a 13x9 buttered casserole dish. Sprinkle with a dash of garlic salt.
2. Mix sour cream, cottage cheese & onion. Pour over potatoes; sprinkle with cheddar cheese. Bake 45 minutes.

POTATO ROMANOFF image

Yield 6 people

Number Of Ingredients 7

Ingredients:
3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
2 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 1/2 cups sour cream

Steps:

Directions: Preheat an oven to 425ºF. Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight. The next day, preheat the oven to 350ºF. Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions. Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.